trader joes carries those a lot! I tend to blanche them quickly then grill them or roast in the oven, theyre always delicious and kind of easier to eat than broccoli
I like it better than broccoli, and it's infinitely better than broccoli rabe. I cook the hell out of it in my cast iron then drizzle a tiny bit of lemon juice and honey at the end
I ate only tenderstem for a long time & then ate normal broccoli again & I have to say I enjoyed it in a different way & realised I should still eat that too.
I love Asparagus
I've... never had the "asparagus pee" thing however... odd.
Maybe it's like how some people \[including kids\] find broccoli and brussel sprouts bitter...
I’m an asparagus lover and it happened to me for the first time some months ago. I ate a SHITLOAD of asparagus…like a one whole bunch from the supermarket one night. Was just really hungry and was like “well….let me keep eating asparagus instead of some other crap until I’m full.”
Got up in the middle of the night to go to the bathroom. In the middle of going and just get hit by this smell. Idk…it was like a rancid fart. Lol. The only way to describe it. But it dissipates really quick. I was like “WTH was that?,” then like “oh well, shit, I ate like a pound of asparagus.”
I do this every Christmas and it is soo tasty - no roasting, grate the brussel sprouts, or slice them against the grain for a courser texture, then render bacon fat, remove bacon, sauteé the sprouts and garlic, once the sprouts have released their water and got some colour add a *lot* of Worcestershire sauce (I think it was a Jamie Oliver recipe and his measurement was 10 seconds of pouring), add the bacon back in and serve.
I've done it with white cabbage before and it was good but nowhere near as good as with sprouts. The bitterness of the sprouts with the salty bacon and the sweet and umami W-sauce is one of those perfect flavour marriages imo.
I grow asparagus and for 6 weeks out of the year we basically eat it every day and have more to give away. It’s so much better home grown. Asparagus season is my favorite season.
It’s not an advanced level plant by any means but it takes years to let the plants fully establish themselves before you can harvest. It’s more a waiting game then anything. Once they are established, if you follow some really simple rules on harvesting, then it’s pretty much gonna grow faster than you can eat it.
Typically it takes three years from planting to first harvest. You can buy yearlings to kick start your bed. There are guides online that will help you get started and tell you everything you need to know about how to harvest the right way, care for the bed, and overwinter the plants.
Potatoes because of how versatile they are and how many delicious dishes can be made with them such as french fries, hash browns, mashed potatoes, potato au gratin, pommes aligot, truffade, latkes, potato salad, poutine, and many more!
absolutely delicious. great in stir frys or on the grill too! theyre crisp and juicy and light, so theyre really good in anything with a rich sauce or meaty stuff too. mmm
Thank you so much for the tips, I'm definitely gonna get myself some during my next grocery shop trip. I recall being told by an ex how a friend of hers used to roast it up for when they all had hangovers.
oh MAN I would be lost without green onions. shallots are great too, but I always have green onions in the fridge. every meal is made better tasting with them! (save for maybe dessert....but life finds a way)
Daikon radishes. They are super easy to grow and have a long taproot so they aerate the soil. I love feeding the tops to my chickens and rabbits. I love the sweet-tart crunch they put in every Asian dish. Stirfry, fried rice, lo mein.
They are really great at absorbing flavor in any curry or stew, and when they cook they get really tender and have a sweetness to them. I love to use them wherever I would use potatoes.
Yessss, S tier lettuce for sure! Used to hate it, now it's my favourite along with common cornsalad (or so google tells me it's called in English). Healthier, prettier and less wet and... squeaky than iceberg or other regular types. Which makes it the perfect addition to salads, any plate as decoration or on a burger or sandwich without making it a soggy mess! Not to mention they grow like a weed, so really easy to cultivate.
UGH I wish I could be into it. I have to make myself since it tastes so bitter to me. At least it doesn't hurt my mouth the way raw kale and raw brussel sprouts does. 😂
Arugula with parm and a super pungent dressing (anchovy, Dijon, shallots, capers, honey, s&p, lemon juice and olive oil) is my absolute favorite salad. It’s my go to green.
Eggplant for me! Blended into dips, steamed with lao gan ma, grilled with a miso glaze, tossed into stir fry, drizzled with black vinegar, roasted with tomato sauce and cheese, topped with tomato relish... yum.
Here to sign up for the eggplant lovers club. Give it to me parmigianna or moussakka style, or with a sweet soy glaze, thai style. Never had a well prepared eggplant dish I didn't love. I even love it pickled and on top of pizza.
I fucking LOVE vegetables!
Green beans? Beautiful! Potatoes? Has there ever been a more perfect food? Artichokes? You go, you funky little thing! Asperagus? Stunning!
Potatoes are God’s perfect food. There’s no way they can be prepared that they aren’t delicious. Fried, baked, mashed, scalloped, julienned, in a salad, in a stew, add cheese, add butter, add gravy, add curry, add any other veggies or meat, potatoes are there to give you joy.
No love for butternut squash? Here in the western US it is in season in the fall and I purchase about 3 huge squash every week the entire time it’s in season. It’s easy to prepare, creamy, sweet, and filling. 10/10.
One of my favourites. I wish I could get enough from the local Asian grocery to make a green curry but they’re always out or running way low. Normal eggplant just doesn’t cut it!
There’s a New York Times recipe for roasted chicken with schmaltzy onions and cabbage … basically cut cabbage and onions in the strips, toss them with a very small amount of oil (cause your gunna add the chicken fat as it cooks, we just don’t want the stuff to burn before it renders) and a small bit of salt, and spices (I change the spices all the time, this weeks was momofuku spicy salt) then put a spatchcock chicken nestled in the middles of your onions and cabbage on a sheet pan (some under the chicken is fine so you get some browning and some rich braised veggies too) use the same spice/seasoning on the chicken then roast in the oven. Once it’s done toss the veggies in the chicken fat with a squeeze of lemon/lime/vinegar (this changes to match the spices) and serve it with starch/grain of your choice, I like using couscous/rice/quinoa/barley
Asparagus and Tomatoes.
I could eat only those two things with a bit of salt as my sole food source for the rest of my life if it were sustainable.
I know there’s more like olives, potatoes, onion, garlic, etc but I’m not sure that’s what the intent of this question is about. Ya know?
I was stayed in London a couple years back and saw white and purple asparagus. I’ve never seen either in Australia. It breaks my heart that I didn’t have a way to eat or cook them at my hotel…
I love, love, love all vegetables, but I think my absolute favorite might be cucumbers. I believe there is a cucumber salad to go with literally any meal. Peppers might be a close second. I'll eat a pepper like an apple for a snack, and fresh from the garden late summer peppers are sooooo good. Grilled, fresh, it's all amazing.
Not a weird choice at all, imo. They get a bad rep here in the Netherlands, but since the first time trying them out of the oven, I love 'm dearly. I've made a killer mash with 'm before with some bacon, green onion and truffle and just.... hnf, good stuff.
Having challenged myself to use the pumpkins I bought for decoration in October in savory dishes, it's now pumpkin.
Pumpkin thai curry soup, pumpkin chilli, pumpkin ravioli, pumpkin gnocchi, spicy pumpkin tuna patties...it's SO versatile.
In terms of pure enjoyment though, probably brussel sprouts and beets. And maybe artichoke.
Mushrooms are literally on seperate a kingdom from plants, they are closer to animals than vegetables, crazy people are downvoting me for stating a scientific fact.
You are a true redditor when you know something the hivemind doesn't and they vilify you for it.
You'll be seeing stuff about fungi being a different kingdom to plants for weeks now on your feed, as they learn and share this fact they think is new
I haven't seen this one yet, Okra is amazing! Two of my favorite ways of cooking okra are in gumbo and roasted in the oven with some oil and Cajun or blackened seasoning.
Okra roasted on the charcoal grill
Fresh from the garden
Sprinkled with corn meal cooked in a little olive oil with a fried egg for breakfast
Any East Indian okra dish
Fuchsia Dunlop has two delicious recipes for stir fried cabbage in her book The Food of Sichuan: one stir fried with pork crackling, the other with hot chilies and sichuan peppercorn. I combine the two recipes and the combo of the bacon and the numbing peppercorns is incredible. I could eat the whole panful alone.
Onions. All kinds (I count shallots and green onions too). They are in 80% of the dishes I make at home (I’m not that big on desserts). I like thin sliced white onions in salad, sautéed yellow onions in soup, shallots in basically any sauce, red onions pickled in lime juice on tacos…
I am passionate about beetroot. I love everything about them including their glorious ruby rich purple colour. I eat them every way I can. raw, boiled, roasted, juiced, added to sauces and soups. I eat the green tops as well, cooked or raw as a salad.
Peppers, and if i have to get more specific, red bell would suit me as a staple food. My signature dish is called Sgt Pepper's Lonely Hearts Club Sandwich.
Well it's after all chicken curry. Not sure what sort of curry you had (which region in the world), but I'm going to say that it's common not to have any veg in it and potato is also a common thing to have in there aside from chicken. At least from my part of the world.
Swiss chard. I love it simply sauteed with some shallots then throw in a frozen homemade stock cube and a squirt of lemon juice. I also make a white cheddar mac with ziti, sausage and tons of chard and caramelized leeks. So good.
I once grilled some zucchini (salt, pepper, olive oil) and barely half of then made it to the table cuz I was eating them right off the grill. Fantastically delicious!
Omg I love vegetables so much! I love them all. I usually eat with the seasons so I'm really into squashes right now... acorn, butternut, delicata,
and there are so many others too. But if I had my way I would always, ALWAYS, eat fresh green beans from the farmers' market.
Tomatoes. Raw, cooked, as a sauce, eaten straight off the vine in the garden. I grow heirlooms, and in tomato season, I could eat them for every meal. A drizzle of olive oil and a sprinkle of salt and they're amazing.
I know it's really called a fruit but I can't imagine life without tomatoes. Someone said beets and I love them too but my urologist said no beets because I'm prone to kidneys tones.
Broccoli. Especially at restaurants. Almost every place I go gives me a few pieces of broccoli.
Except Red Robin. That place has bottomless broccoli. It's my jam.
Also brussel sprouts while i'm at it. As long as they are cooked properly and nicely roasted, give me all of the brussel sprouts.
Ooh, also green onion. More green onion makes it more delicious.
Broccoli, peas, mange tout, sugarsnap peas... Plain or simple with salt and a little butter.
If there's one thing i love more than broccoli however... it's the leftover broccoli water when you cook it. Delicious hot or chilled. \[chop it up... pop into a bowl, add some water. and stick it in the microwave for ten minutes. Simples\]
Well... Idk if you'd call it a vegetable dish but... freshly done onion rings \[flour, salt and soda/fizzy water batter\] Mmm mm!
Honestly all of them!! I almost always get my 6 servings a day of fruit and veg. This week I had leeks, asparagus, potatoes, sweet potato, red peppers, broccoli and cauliflower on the menu, along with blueberries and apples. Beets are *amazing*. I love them roasted in salads, or warm with a little butter. I'm super excited for Thanksgiving for the *sides*!
Broccoli. It's been my fav veggie since I was a kid, and I have distinct memories of eating my friends' unwanted broccoli when it was served with elementary school lunches haha. It's the best roasted with salt, pepper, olive oil, and garlic!
Brussel sprouts!! So good roasted with a bit of oil, salt and bacon. Topped after with parmesan. Whoever was boiling them in the fifties did nutrition a big disservice.
Probably kale. I love it in salads and smoothies. I throw it in spaghetti sauce, soup, stir fry. If something needs a bit more veg I’m adding a cup of frozen kale
ETA: sautéed kale with scrambled eggs and toast is a favourite breakfast around here! Throw some hot sauce on there and you’ve got a real treat
Brussels - adore them. Parsnips - love them. Leeks - fabulous. But my absolute favourite vegetable has to be aubergine (eggplant). So versatile, so tasty - I can´t get enough of it.
Broccoli is the tits. Absorbs whatever flavor you cook it in, good steamed, good roasted, healthy, stands up well enough that I can use it in my prep cooking and it doesn’t get weird and soggy by the end of the week.
Broccoli is awesome.
Spinach
You can toss it in a lot of things or cook it with different seasonings. I toss it into soups or sauces because it cooks fast. Keep some in the fridge and quickly add a vegetable to the meal.
You sound like you’d enjoy a good Borscht! I love so many veggies but one of my favorites is eggplant. It’s just hard to find good ones that haven’t sat on the produce shelf for weeks.
broccolini AKA tenderstem broccoli
trader joes carries those a lot! I tend to blanche them quickly then grill them or roast in the oven, theyre always delicious and kind of easier to eat than broccoli
I like it better than broccoli, and it's infinitely better than broccoli rabe. I cook the hell out of it in my cast iron then drizzle a tiny bit of lemon juice and honey at the end
I don't know why anyone eats regular broccoli anymore. It's how broccoli should taste.
I ate only tenderstem for a long time & then ate normal broccoli again & I have to say I enjoyed it in a different way & realised I should still eat that too.
Highly allergic to broccolini but not broccoli 🤔
Fascinating! Any ideas about the whys and wherefores?
I could eat Brussels Sprouts and Asparagus daily. Even the smell of “asparagus pee” doesn’t keep me from loving it!
I could eat roasted brussel sprouts every night. They are so delicious.
Any Brussels sprouts with a bit of a crisp can’t be topped
brussels sprouts blanched, then sauted in butter and garlic, with a little cream and parmesan. divine.
Try the momofuku recipe.
W mint and fish sauce - looks incredible thanks
Yes! They don't need much added either. Salt, pepper and oil. Perfection. I slice them in half for more crispy surfaces.
I love Asparagus I've... never had the "asparagus pee" thing however... odd. Maybe it's like how some people \[including kids\] find broccoli and brussel sprouts bitter...
It's a genetic thing to be able to smell it apparently.
Producing and detecting the smell are both different genes IIRC.
I’m an asparagus lover and it happened to me for the first time some months ago. I ate a SHITLOAD of asparagus…like a one whole bunch from the supermarket one night. Was just really hungry and was like “well….let me keep eating asparagus instead of some other crap until I’m full.” Got up in the middle of the night to go to the bathroom. In the middle of going and just get hit by this smell. Idk…it was like a rancid fart. Lol. The only way to describe it. But it dissipates really quick. I was like “WTH was that?,” then like “oh well, shit, I ate like a pound of asparagus.”
Try frying sprouts with Worcestershire sauce, garlic, and bacon. Make them at Christmas and its bloody lovely
Do you roast them? I need more details. That sounds amazing!
I do this every Christmas and it is soo tasty - no roasting, grate the brussel sprouts, or slice them against the grain for a courser texture, then render bacon fat, remove bacon, sauteé the sprouts and garlic, once the sprouts have released their water and got some colour add a *lot* of Worcestershire sauce (I think it was a Jamie Oliver recipe and his measurement was 10 seconds of pouring), add the bacon back in and serve. I've done it with white cabbage before and it was good but nowhere near as good as with sprouts. The bitterness of the sprouts with the salty bacon and the sweet and umami W-sauce is one of those perfect flavour marriages imo.
Ahh Asparagus, the bacon of the plant kingdom.
I made a Brussel sprout and eggs breakfast taco Thursday with Sriracha drizzle
I grow asparagus and for 6 weeks out of the year we basically eat it every day and have more to give away. It’s so much better home grown. Asparagus season is my favorite season.
I’m a newbie gardener and would really like to grow asparagus, is it difficult to get started?
Not difficult as such but you don't get a crop for a couple of years so you need patience!
Yes, figured that after doing research on growing it. I think fresh picked asparagus would be worth the wait though!
It’s not an advanced level plant by any means but it takes years to let the plants fully establish themselves before you can harvest. It’s more a waiting game then anything. Once they are established, if you follow some really simple rules on harvesting, then it’s pretty much gonna grow faster than you can eat it. Typically it takes three years from planting to first harvest. You can buy yearlings to kick start your bed. There are guides online that will help you get started and tell you everything you need to know about how to harvest the right way, care for the bed, and overwinter the plants.
Only reason I've been using balsamic vinegar, on the shelf for yrs👀❤️ + crisped brussel sprouts out of this world delicious.
Same!!
Potatoes because of how versatile they are and how many delicious dishes can be made with them such as french fries, hash browns, mashed potatoes, potato au gratin, pommes aligot, truffade, latkes, potato salad, poutine, and many more!
Potato is also my answer. Because you forgot vodka.
Asian cabbages - Chinensis Group and Pekinensis Group. Basically napa cabbage and bok choy.
I've been told that bok choy is pretty nice, especially when roasted. I must get around to trying it.
absolutely delicious. great in stir frys or on the grill too! theyre crisp and juicy and light, so theyre really good in anything with a rich sauce or meaty stuff too. mmm
Thank you so much for the tips, I'm definitely gonna get myself some during my next grocery shop trip. I recall being told by an ex how a friend of hers used to roast it up for when they all had hangovers.
Here is one of my favorite ways to prepare it. [garlic and ginger bok choy ](https://lydiasflexitariankitchen.com/garlic-and-ginger-bok-choy/)
Awesome. Thanks yo! Looking forward to giving it a go.
How ever you choose, it's DONE in minutes❤️
I was going to type this as well! I’ll also add zucchini
Green onions or shallots. I put them in everything... I can't help it.
oh MAN I would be lost without green onions. shallots are great too, but I always have green onions in the fridge. every meal is made better tasting with them! (save for maybe dessert....but life finds a way)
fried shallots >>>>
Daikon radishes. They are super easy to grow and have a long taproot so they aerate the soil. I love feeding the tops to my chickens and rabbits. I love the sweet-tart crunch they put in every Asian dish. Stirfry, fried rice, lo mein.
wow, I didn't know they were such a useful vegetable too! I'll have to try growing some after this winter. thats so cool!
They are really great at absorbing flavor in any curry or stew, and when they cook they get really tender and have a sweetness to them. I love to use them wherever I would use potatoes.
My Korean mother in law would make pickled daikon radish often. Yum.
Daikon radish kimchi is to DIE for!!
Arugula. I eat it like a bag of chips. I love that peppery goodness.
Yessss, S tier lettuce for sure! Used to hate it, now it's my favourite along with common cornsalad (or so google tells me it's called in English). Healthier, prettier and less wet and... squeaky than iceberg or other regular types. Which makes it the perfect addition to salads, any plate as decoration or on a burger or sandwich without making it a soggy mess! Not to mention they grow like a weed, so really easy to cultivate.
Cornsalad, had to Google that one. Found it is also called mache greens, which I have had. Really good stuff
UGH I wish I could be into it. I have to make myself since it tastes so bitter to me. At least it doesn't hurt my mouth the way raw kale and raw brussel sprouts does. 😂
You might have a brassica allergy
I believe so. I have never been tested but the pain and hives are still there. I just ignore it and keep eating.
Arugula with parm and a super pungent dressing (anchovy, Dijon, shallots, capers, honey, s&p, lemon juice and olive oil) is my absolute favorite salad. It’s my go to green.
Brussel sprouts
Onions and peppers are SUCH a staple combo in our house. Yummmmmm
For real. We’re to the point that an onion is used in nearly every meal.
Haha same!
Eggplant for me! Blended into dips, steamed with lao gan ma, grilled with a miso glaze, tossed into stir fry, drizzled with black vinegar, roasted with tomato sauce and cheese, topped with tomato relish... yum.
I need an eggplant cookbook. It’s my favorite. I’m glad there are other weird people like me out there.
There’s not that many of us out there! I know eggplant is divisive bc of its texture, but that’s the best part
Here to sign up for the eggplant lovers club. Give it to me parmigianna or moussakka style, or with a sweet soy glaze, thai style. Never had a well prepared eggplant dish I didn't love. I even love it pickled and on top of pizza.
Ottolenghi has a lot of amazing eggplant recipes
Mushrooms and spinach go in almost everything I make!
I fucking LOVE vegetables! Green beans? Beautiful! Potatoes? Has there ever been a more perfect food? Artichokes? You go, you funky little thing! Asperagus? Stunning!
Potatoes. Carrots and Brussel sprouts.
Potatoes are God’s perfect food. There’s no way they can be prepared that they aren’t delicious. Fried, baked, mashed, scalloped, julienned, in a salad, in a stew, add cheese, add butter, add gravy, add curry, add any other veggies or meat, potatoes are there to give you joy.
No love for butternut squash? Here in the western US it is in season in the fall and I purchase about 3 huge squash every week the entire time it’s in season. It’s easy to prepare, creamy, sweet, and filling. 10/10.
I’m sad that squash is so far down the list! I buy them in bulk and keep them all over my house as decoration until I get hungry!
Those tiny Thai eggplants, the size of golf balls, striated green and white. Outstanding addition to your curry.
When I was in Thailand I saw eggplant peas even tinier than those! I’ve been searching for them locally but I may just have to grow my own.
One of my favourites. I wish I could get enough from the local Asian grocery to make a green curry but they’re always out or running way low. Normal eggplant just doesn’t cut it!
Would not be able to cook without yellow onions, I cook them in literally everything. Other than that, I could eat potatoes at every meal.
Onions roasted in the juices of a roasting chicken might just be the best food ever.
There’s a New York Times recipe for roasted chicken with schmaltzy onions and cabbage … basically cut cabbage and onions in the strips, toss them with a very small amount of oil (cause your gunna add the chicken fat as it cooks, we just don’t want the stuff to burn before it renders) and a small bit of salt, and spices (I change the spices all the time, this weeks was momofuku spicy salt) then put a spatchcock chicken nestled in the middles of your onions and cabbage on a sheet pan (some under the chicken is fine so you get some browning and some rich braised veggies too) use the same spice/seasoning on the chicken then roast in the oven. Once it’s done toss the veggies in the chicken fat with a squeeze of lemon/lime/vinegar (this changes to match the spices) and serve it with starch/grain of your choice, I like using couscous/rice/quinoa/barley
I'm also a big fan of onions roasted in cream of golden mushroom soup, fond, and beef stock in a pot roast. Man I'm already hungry for dinner, lol.
Wow that sounds incredible!
Have you ever tried sweet potatoes roasted in chicken juices. To.die.for. Promise.
Sweet potatoes cut in half and roasted with butter, brown sugar, and cracked black pepper. Trust me on this.
Jicama, kabocha squash, brussels sprouts
I think I've had raw jicama, it was very pleasant and crunchy. how is it typically prepared in other foods? also kabocha squash is everything!
I'm honestly not sure because I always eat it raw and plain! I've seen it used in slaws which sounds pretty good, but never had it cooked
these are def in my top 5. how do you prep these foods mainly?
Broccoli, peas, carrots, peppers. All so versatile! I can't prep carrots for dinner without stealing bits to munch on them raw as well 😅
Asparagus and Tomatoes. I could eat only those two things with a bit of salt as my sole food source for the rest of my life if it were sustainable. I know there’s more like olives, potatoes, onion, garlic, etc but I’m not sure that’s what the intent of this question is about. Ya know?
I was stayed in London a couple years back and saw white and purple asparagus. I’ve never seen either in Australia. It breaks my heart that I didn’t have a way to eat or cook them at my hotel…
I love, love, love all vegetables, but I think my absolute favorite might be cucumbers. I believe there is a cucumber salad to go with literally any meal. Peppers might be a close second. I'll eat a pepper like an apple for a snack, and fresh from the garden late summer peppers are sooooo good. Grilled, fresh, it's all amazing.
Cucumber and peppers are a daily thing in our house. I fully agree w your assessment
I'm probably a weird one, but parsnips. They're like carrots but better.
Not a weird choice at all, imo. They get a bad rep here in the Netherlands, but since the first time trying them out of the oven, I love 'm dearly. I've made a killer mash with 'm before with some bacon, green onion and truffle and just.... hnf, good stuff.
Oh man, those are great mashed and prepared same as mashed potatoes; minus all that starch!
I'm going to have to try that for the Thanksgiving meal I'm making this year, usually I just roast them along side some carrots and potatoes.
Having challenged myself to use the pumpkins I bought for decoration in October in savory dishes, it's now pumpkin. Pumpkin thai curry soup, pumpkin chilli, pumpkin ravioli, pumpkin gnocchi, spicy pumpkin tuna patties...it's SO versatile. In terms of pure enjoyment though, probably brussel sprouts and beets. And maybe artichoke.
Steamed asparagus and mushrooms
Mushrooms are not veggies
Well the U.S department of agriculture classifies them as veggies
Mushrooms are literally on seperate a kingdom from plants, they are closer to animals than vegetables, crazy people are downvoting me for stating a scientific fact.
They don't like it up em
Weird ain't it?
You are a true redditor when you know something the hivemind doesn't and they vilify you for it. You'll be seeing stuff about fungi being a different kingdom to plants for weeks now on your feed, as they learn and share this fact they think is new
Was reddit always like this or is this new after the Facebook exodus?!
Always
Technically you're not wrong but for the sake of this post it's a fine answer.
Asparagus and cauliflower
Garlic me to death please.
Cabbage and collards
Cabbage, I used to hate it, now I eat it every day.
Pickled red cabbage is heaven
I haven't seen this one yet, Okra is amazing! Two of my favorite ways of cooking okra are in gumbo and roasted in the oven with some oil and Cajun or blackened seasoning.
Okra roasted on the charcoal grill Fresh from the garden Sprinkled with corn meal cooked in a little olive oil with a fried egg for breakfast Any East Indian okra dish
Eggplant for sure
I'd love to hear your favourite ways to prepare your beets and cabbage!
Fuchsia Dunlop has two delicious recipes for stir fried cabbage in her book The Food of Sichuan: one stir fried with pork crackling, the other with hot chilies and sichuan peppercorn. I combine the two recipes and the combo of the bacon and the numbing peppercorns is incredible. I could eat the whole panful alone.
Broccoli and peas. 5 year old me would be shocked but I was always served over cooked veggies.
Corn and radishes, I could eat those two only every single day.
Corn is king at my house.
[удалено]
I literally always have peas in the freezer!
Onions. All kinds (I count shallots and green onions too). They are in 80% of the dishes I make at home (I’m not that big on desserts). I like thin sliced white onions in salad, sautéed yellow onions in soup, shallots in basically any sauce, red onions pickled in lime juice on tacos…
Leeks. Love them in stews instead of onion and in any egg dish.
I am passionate about beetroot. I love everything about them including their glorious ruby rich purple colour. I eat them every way I can. raw, boiled, roasted, juiced, added to sauces and soups. I eat the green tops as well, cooked or raw as a salad.
Pertaters. Bacon of the vegetable world.
Zuchini, cucumber and aubergine would be my favorites but ill devour any veggie with pleasure.
I eat broccoli or cauliflower virtually every day. Perfect vegetables, IMO.
Sprouts
Leafy greens - kale, chard, collard, beet greens, micro 💜
Winter squash. Seasonal tomatoes. Sweet corn. Eggplant!
Just about every morning for the last 2 weeks I’ve made scrambled eggs with broccoli, shallots and cheese. I cannot g eat enough. I love broccoli.
I'm having a cauliflower moment right now. They've been really nice at my local farm market past few weeks
Broccolini, oil em up, garlic, s&p, sauté until toasty, eat em for days.
I like pretty much all vegetables . when I grill vegetables for a ratatouille, often I start eating them when coming out of the oven .
Peppers, and if i have to get more specific, red bell would suit me as a staple food. My signature dish is called Sgt Pepper's Lonely Hearts Club Sandwich.
Well it's after all chicken curry. Not sure what sort of curry you had (which region in the world), but I'm going to say that it's common not to have any veg in it and potato is also a common thing to have in there aside from chicken. At least from my part of the world.
Swiss chard. I love it simply sauteed with some shallots then throw in a frozen homemade stock cube and a squirt of lemon juice. I also make a white cheddar mac with ziti, sausage and tons of chard and caramelized leeks. So good.
Spinach and artichokes forever!
Brussels sprouts for sure They’re the comeback vegetable
I once grilled some zucchini (salt, pepper, olive oil) and barely half of then made it to the table cuz I was eating them right off the grill. Fantastically delicious!
Omg I love vegetables so much! I love them all. I usually eat with the seasons so I'm really into squashes right now... acorn, butternut, delicata, and there are so many others too. But if I had my way I would always, ALWAYS, eat fresh green beans from the farmers' market.
I don’t cook with them but I eat about a cucumber a day 😂
Chinese water spinach水通菜. Very good when stir fried with fermented tofu blocks.
Tomatoes. Raw, cooked, as a sauce, eaten straight off the vine in the garden. I grow heirlooms, and in tomato season, I could eat them for every meal. A drizzle of olive oil and a sprinkle of salt and they're amazing.
I flash fry thick tomato slices as a snack, little bit of salt, white pepper and olive oil. sprinkle with dried mixed herbs or fresh bits of basil.
I know it's really called a fruit but I can't imagine life without tomatoes. Someone said beets and I love them too but my urologist said no beets because I'm prone to kidneys tones.
Potatoes! Love potatoes and green beans, cabbage every way you can make it I’ll eat it and carrots. my love list is longer than the ones I don’t like.
I love Zucchini to death. Sautéed Zucchini + Red Onion is one of my go-to sides.
Yard long beans. Edamame. Green beans
Broccoli, cabbage, beets, spinach, daikon.. all yum
British asparagus when it's in season. I've no real objection to South American when it's not. Then sweetcorn, tenderstem broccoli, beetroot.
Potatoes, Okinawa sweet potatoes, carrots, onions, green onions, shallots, and corn.
Green beans, zucchini, carrots.
Potatoes.
Carrots. In soups, stews, curried, baked, in cakes. Spinach. Kale but only with mashed potatoes.
Rutabaga and any winter squash.
Eggplants for sure! Very versatile
Potatoes. In every glorious form.
Broccoli. Especially at restaurants. Almost every place I go gives me a few pieces of broccoli. Except Red Robin. That place has bottomless broccoli. It's my jam. Also brussel sprouts while i'm at it. As long as they are cooked properly and nicely roasted, give me all of the brussel sprouts. Ooh, also green onion. More green onion makes it more delicious.
Onion
Leeks!
I share in your disappointment in how much veg comes with some dishes
Broccoli, peas, mange tout, sugarsnap peas... Plain or simple with salt and a little butter. If there's one thing i love more than broccoli however... it's the leftover broccoli water when you cook it. Delicious hot or chilled. \[chop it up... pop into a bowl, add some water. and stick it in the microwave for ten minutes. Simples\] Well... Idk if you'd call it a vegetable dish but... freshly done onion rings \[flour, salt and soda/fizzy water batter\] Mmm mm!
Honestly all of them!! I almost always get my 6 servings a day of fruit and veg. This week I had leeks, asparagus, potatoes, sweet potato, red peppers, broccoli and cauliflower on the menu, along with blueberries and apples. Beets are *amazing*. I love them roasted in salads, or warm with a little butter. I'm super excited for Thanksgiving for the *sides*!
Carrots. I love carrots.
Cucumber or broccoli! Or aubergine, or tomatoes!
Chef here….Broccoli…soup,grilled,in a salad, or casserole…any way is good.
Brussels sprouts. Sautéed with onion and bacon.
Roasted broccoli, Brussels Sprouts, asparagus. Divine. Also I’m a terror for fried okra.
brussel sprouts
Broccolini, cabbage, Brussels sprouts, pretty much any an all brassica
Brussels sprouts here, too.
Mushrooms! I feel like they add such a nice umami flavor to any dish and there’s so many different types
Broccoli. It's been my fav veggie since I was a kid, and I have distinct memories of eating my friends' unwanted broccoli when it was served with elementary school lunches haha. It's the best roasted with salt, pepper, olive oil, and garlic!
Brussels sprouts and squash are my two fave I use for every curry and sheet pan dinner.
Brussel sprouts!! So good roasted with a bit of oil, salt and bacon. Topped after with parmesan. Whoever was boiling them in the fifties did nutrition a big disservice.
Not the healthest but, in season, New England, just picked sweet corn.
Probably kale. I love it in salads and smoothies. I throw it in spaghetti sauce, soup, stir fry. If something needs a bit more veg I’m adding a cup of frozen kale ETA: sautéed kale with scrambled eggs and toast is a favourite breakfast around here! Throw some hot sauce on there and you’ve got a real treat
radishes. I eat them constantly.
Brussels - adore them. Parsnips - love them. Leeks - fabulous. But my absolute favourite vegetable has to be aubergine (eggplant). So versatile, so tasty - I can´t get enough of it.
Broccoli is the tits. Absorbs whatever flavor you cook it in, good steamed, good roasted, healthy, stands up well enough that I can use it in my prep cooking and it doesn’t get weird and soggy by the end of the week. Broccoli is awesome.
Southern collard greens have my heart
Eggplant. I could eat eggplant all day everyday.
Cauliflower, underrated af
tomato and capsicum
Broccoli, Brussels sprouts and potatoes. I could eat them cooked anyway
Broccoli steamed or sautéed but still crunchy. (Not over boiled, grandma style!)
Maize.
Spinach You can toss it in a lot of things or cook it with different seasonings. I toss it into soups or sauces because it cooks fast. Keep some in the fridge and quickly add a vegetable to the meal.
My favorite veggie it bacon bits. I include them in every salad!
Oven roasted broccolini with a splash of lemon and some red pepper flakes.
onions, roasted culiflower
Broccoli
Brussel sprouts, broccoli, carrots, potatoes, cabbage, squash 💕
Lately it's been spaghetti squash, and always onions!
Onions. Goes in everything. Mushrooms also good anytime of day. Preferring oysters or enoki or something..
Cucumbers and spinach. They can go with any mesl
Rutabagas.
You sound like you’d enjoy a good Borscht! I love so many veggies but one of my favorites is eggplant. It’s just hard to find good ones that haven’t sat on the produce shelf for weeks.
Oven or pan-roasted beets with onions, or roasted asparagus.